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Rice Lasagna

1 c long-grain rice, uncooked
1/2 tsp olive oil
1 lb ground chicken breast, skinless, cooked
1 c onions, chopped
1 c red and green bell peppers, chopped
1 c mushrooms, chopped
1 clove garlic, minced
16 oz no-salt-added tomato sauce
6 oz tomato paste
2 tsps oregano
2 tsps basil
1 1/4 tsps black pepper
1 tsp salt
15 oz fat-free cottage cheese
1/2 c fat-free Parmesan cheese
8 oz fat-free mozzarella cheese, grated

Prepare rice according to package directions. Preheat oven to 350.
Prepare a 13 x 9" pan with cooking spray; set aside. In a skillet,
heat oil over medium heat. Add chicken, onions, bell peppers,
mushrooms, and garlic. Cook until chicken is no longer pink and
vegetables are tender. Stir in tomato sauce, tomato paste, oregano,
basil, black pepper, and salt. Simmer 15 minutes, stirring
occasionally. Layer half each of rice, chicken mixture, cottage
cheese, Parmesan cheese, and mozzarella cheese in prepared pan.
Repeat layers. Sprinkle with parsley. Bake, covered for 30 minutes.
Uncover, and continue baking for 15 minutes.


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Rice lasagna, January 2, 2007 - 05:21 PM
Reviewer: Sherry Silveira from Grants Pass, OR USA
Instead of ground chicken breast, I cut up the chicken in small pieces. The whole family enjoyed this meal. I will definately make it again.

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